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chicken milanese with tomato mozzarella and basil salad

serves 4
by Nancy

Ingredients

  • 1 ½ pounds chicken cutlets pounded 1/4-inch thick
  • kosher salt and freshly ground black pepper as needed
  • ⅔ cup extra-virgin olive oil
  • ⅔ cup basil leaves
  • 1 fat garlic clove finely grated or minced
  • 1- pound cherry or grape tomatoes halved
  • 8 ounces fresh mozzarella cut into 1/2-inch pieces
  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • 1 ¼ cups panko bread crumbs
  • ¼ cup grated parmesan
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • lemon wedges for serving

Instructions

  1. lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
  2. in a blender or food processor, combine oil, basil, garlic and salt to taste; purée until smooth.
  3. in a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste.
  4. set aside.
  5. place flour in a shallow bowl or plate.
  6. pour eggs into another shallow dish; combine panko and parmesan in a third dish.
  7. in a large skillet, melt oil and butter over medium heat.
  8. as it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs.
  9. shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet.
  10. repeat with remaining cutlets.
  11. when oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes.
  12. flip and fry until golden and crispy all over, about another 3 minutes.
  13. transfer to a paper towel-lined plate.
  14. sprinkle immediately with salt.
  15. taste tomato-mozzarella salad and add more salt and/or basil oil if needed.
  16. serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.